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January 28, 2012

Mini Tarts Choco-Kiwi

Back to some sweetness and using one of my winter’s favourite fruits: kiwi! This little gem of a fruit is not only super cute and tasty, but also boasts incredible health benefits. 1 fruit contains a high amount of Vitamin C (more than an orange), as much potassium as bananas and a good amount of beta carotene (http://kiwi-fruit.info/kiwi-fruit/Health+Benefits+of+Kiwi+Fruit). A super power fruit, well needed in the winter months.

These mini-tarts are a bit sticky but oh so delicious. You might not have thought of mixing kiwi and chocolate together, but yes, it goes really well. We had tried kiwi chocolate in NZ and loved it. And by the way, if you live in Europe, read your labels when buying kiwi fruits: they don’t have to come all the way from New Zealand – France and Italy are big producers too. Enjoy!

Mini Tarts Choco-Kiwi – makes 9 mini tarts

• 50g almonds, soaked overnight

• 40g pumpkin seeds

• 150g dates, seeded

• 120g good-quality dark chocolate

• 1 kiwi, peeled and sliced

1. Rinse and drain the almonds. Place them in the bowl of a blender with the pumpkin seeds and blend until finely ground.

2. Blend the dates in another bowl. Add to the nuts/seeds and mix well. Place a tablespoon of the mixture in the holes of a muffin pan and flatten to the bottom and sides of it. There should be enough for filling about 9 holes. Place in the fridge for at least 1 hour to set.

3. Melt the chocolate in a bowl, slowly, on a low heat, over a pan of simmering water. Pour into the tart cases. Leave to cool down before placing in the fridge to set for 1 hour or 2.

4. Remove the mini-tarts from the muffin tin using a tablespoon and place on a serving plate. Add a slice of kiwi on top of each tart. Leave to warm up for about 30min before serving so that the chocolate is not too hard.